Tuesday, October 8, 2013

Butternut Squash and Spinach

Fall is here, with all the great autumn food! I love eating up all the apples, pumpkins, squash, and maple  products that are in abundance this time of year.

I'm a bit of a klutz in the kitchen, however, so when I make something, it has to be quick. It was to be easy. It has to be almost idiot-proof. And now, it has to be clean, too.

A couple years ago, I came across this simple recipe in YOGA magazine. Only 5 ingredients, but oh, so good!


Cut a medium sized butternut squash into cubes. Or buy it already cubed. Whichever.

Arrange the cubed squash on  cookie sheet and cover with a liberal amount of olive oil.  Season with salt and pepper.

Bake squash at 350 until it is soft and easily to pierce with fork. *note-- it cooks faster and uses less energy in a toaster oven. I used to throw the squash in before jumping in the shower and by the time I was done and dressed, the squash was ready to go!*

Fill a large bowl with a 10 oz package of baby spinach leaves. Pour the squash and olive oil over the spinach.

Squeeze the juice of 1/2 lemon over the spinach and squash.

Sprinkle with slivered almonds.

And done! Ridiculously easy and ridiculously delicious!

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